Probably the absolute best way would be to bring it back to serving temperature in a water bath. But that seems like it would take too long. And waste too many of my plastic bags.
Instead, I decided to try out 3 different methods:
- Microwave - quick and dirty method normally used for reheating a variety of foods.
- Pan fry - reheat and get some more crust, but will it overcook it?
- Blowtorch - reheat the outside very quickly and create additional crust, but will it warm the whole thing?
Here are those same 3 pieces after each has been reheated according to one of the methods above. Can you guess which piece was reheated in which manner?
The microwave method took about a minute. I was afraid of overcooking the meat before heating it to a good temperature since the slices weren't that thick to begin with. After 30 seconds in a rotating microwave, some of the congealed fat still hadn't melted, so I did an additional 30 seconds. I heard it pop the second time, so I'm thinking maybe 20 seconds, rest, 20 seconds might be a good amount in the future.
The pan fry method took about a minute on each side once the pan with some butter had been heated to medium low. I actively pressed down on the meat a bit to create some extra crust. It certainly smelled delicious.
The blowtorch method took all of 30 seconds. I torched each side for a little while until it looked like the fat on the outside had all melted and the piece browned a little.
Which method did I like the best? Surprisingly, it was a tie between the pan fry method and the microwave method. The pan fry method had an amazing crust but the meat was a bit tougher on the inside. The microwave method was super tender and definitely the juiciest of the three, but with no crust.
Sadly, the blowtorch method failed to produce a better crust than the pan fry method and also failed to reheat the meat entirely through.